📝 About This Recipe
Dinuguan is a cornerstone of Filipino celebratory cuisine, often referred to as 'Chocolate Meat' for its deep, dark, and luxuriously thick sauce. This soul-warming stew balances the richness of tender pork belly and offal with the sharp, bright tang of cane vinegar and the aromatic kick of long green peppers. It is a masterclass in nose-to-tail cooking, delivering a complex umami profile that is both rustic and incredibly refined.
🥗 Ingredients
The Pork and Aromatics
- 1 kg Pork Belly (cut into 1/2-inch cubes)
- 250 g Pork Small Intestines (cleaned thoroughly, boiled until tender, and sliced)
- 6 cloves Garlic (minced)
- 1 large Red Onion (finely chopped)
- 2 tablespoons Ginger (minced to remove gaminess)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
The Braising Liquid
- 2 cups Fresh Pig's Blood (strained to remove clots)
- 3/4 cup Cane Vinegar (authentic Datu Puti or similar)
- 1 cup Beef or Pork Broth (optional, for adjusting consistency)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Brown Sugar (to balance the acidity)
Seasoning and Garnish
- 3-4 pieces Siling Haba (Finger Chilies) (kept whole for aroma)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
- 1/2 cup Chicharon (Pork Cracklings) (crushed, for garnish)
👨🍳 Instructions
-
1
In a large bowl, combine the pig's blood with 2 tablespoons of the cane vinegar. Stir well to prevent the blood from curdling and set aside.
-
2
Heat the cooking oil in a large deep pan or Dutch oven over medium-high heat.
-
3
Sauté the ginger first for 1 minute until fragrant, then add the garlic and onions. Cook until the onions are translucent and the garlic is golden brown.
-
4
Add the pork belly and sliced intestines to the pan. Sear the meat until the pork belly edges are slightly browned and the fat begins to render, about 8-10 minutes.
-
5
Pour in the fish sauce (patis) and stir for 2 minutes to allow the saltiness to penetrate the meat.
-
6
Add the remaining cane vinegar and the bay leaves. Bring to a simmer. Crucial: Do not stir the mixture until the vinegar has boiled to avoid a raw acidic taste.
-
7
Once the vinegar is boiling, add the broth (or water). Lower the heat, cover, and simmer for 30-35 minutes until the pork is very tender.
-
8
Slowly pour in the blood mixture while stirring continuously. This prevents the blood from clumping and ensures a silky, velvety sauce.
-
9
Add the brown sugar and the whole green chilies (siling haba). The chilies provide a wonderful aroma without too much heat if left unbroken.
-
10
Continue to simmer uncovered for another 10-15 minutes. The sauce will darken significantly and thicken to a gravy-like consistency.
-
11
Season with salt and plenty of black pepper. Taste and adjust—it should be a harmonious balance of salty, sour, and savory.
-
12
Remove from heat. Transfer to a serving bowl and top with crushed chicharon for a delightful textural contrast.
💡 Chef's Tips
Always strain the pig's blood through a fine-mesh sieve before adding it to the pot to ensure a smooth sauce. If you prefer a milder sourness, use coconut vinegar or apple cider vinegar as a substitute for cane vinegar. For the most authentic flavor, don't skip the ginger; it is essential for neutralizing the metallic notes of the blood. To make it even richer, you can replace half of the pork belly with pork shoulder (kasim) and add some pork liver during the last 10 minutes of cooking. Never stir the stew immediately after adding vinegar; let it cook off for at least 3-5 minutes to mellow the acidity.
🍽️ Serving Suggestions
Serve hot alongside 'Puto' (Filipino steamed rice cakes) for the classic sweet-savory pairing. Pair with a mound of steaming white jasmine rice for a hearty 'Ulam' meal. Serve with a side of 'Atchara' (pickled papaya) to cut through the richness of the pork fat. A cold glass of calamansi juice or a crisp lager beer complements the deep flavors perfectly.